kake: The word "菜單" (Chinese for "menu") in various shades of purple. (菜單)
[personal profile] kake
Image description follows.

[Image: A tall pile of thin, browned, crispy deep-fried slivers of potato. A few pieces of dried red chilli can be seen among them.]

So, I said I'd be back in September, and here I am, just under the wire.

I realise I've been a bit flaky recently in terms of this blog. I took July off to move house. I missed a post at the start of August, then halted the dim sum month entirely. It's true that in my personal life I've had A Bit Of A Year, for various reasons, but I do really want to keep up this project, because I enjoy doing the research, testing the recipes, writing the posts, and reading all the useful, critical, amusing, and generally lovely comments that people are kind enough to leave.

So my plan is as follows, for now. I'm going to keep the structure of concept post followed by character post followed by dish post, but I'm going to post once a week instead of three times a week. I'll see how this goes, and possibly adjust it a bit so each month has a theme instead of each-three-weeks having a theme, but this is what I'm going to do for now. Hopefully this will let me maintain quality while still posting regularly.

I'm also going to make things easy on myself today, by posting a dish that I have no intention of attempting to make at home. It's also on-theme since it's a variation of a dish that I posted about at the end of a previous hiatus, 土豆絲 (tǔ dòu sī) — shredded potatoes. While that version is a fresh, snappy stirfry of julienned potatoes, this version is basically a large, fragrant pile of crispy deep-fried ultra-thin shoestring fries. It is delicious.

The version pictured above, which I ate at Royal Palace in Surrey Quays, was listed on the menu as 香辣土豆絲 (xiāng là tǔ dòu sī), literally "fragrant-spicy shredded potato". Judging by Google Image search, 香辣土豆絲 is usually, but not always, the deep-fried version. I've seen this particular name twice on menus; once it was deep-fried, the other time it was the lightly stirfried version.

I said above that I'm not going to try to make this at home, but if you'd like to then the Beijing Haochi recipe looks pretty good.

Characters mentioned in this post:
Other related posts:
If you have any questions or corrections, please leave a comment (here's how) and let me know (or email me at kake@earth.li). See my introductory post to the Chinese menu project for what these posts are all about.

Date: 2011-09-30 02:21 pm (UTC)
From: [identity profile] eatlovenoodles.blogspot.com
Welcome back! Blogging was never meant to be hard work, and you should do it at your own pace and write about stuff you want to write about.

Date: 2011-09-30 04:25 pm (UTC)
pulchritude: (2)
From: [personal profile] pulchritude
Glad to see you back :)

Date: 2011-09-30 09:20 pm (UTC)
sashajwolf: photo of Blake with text: "reality is a dangerous concept" (Default)
From: [personal profile] sashajwolf
Good to see you back.

Date: 2011-10-03 10:49 am (UTC)
From: [identity profile] thenaturalstone.blogspot.com
Great to have you back. Anything you can do will be appreciated, however infrequent. Nice looking dish for the first one back.

We've had some changes to the menu at my local restaurant so I have some new characters to work on when I get time.

Date: 2011-10-06 12:45 pm (UTC)
afuna: Cat under a blanket. Text: "Cats are just little people with Fur and Fangs" (Default)
From: [personal profile] afuna
Welcome back! Not a dish I've ever had, but that picture makes it look excellent.


December 2012


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